Polenta e Funghi (Polenta with Mushrooms)

7 steps. Take it one step at a time.

1. 01

   Bring 1 liter of water

   In a large pot, bring 1 liter (4 cups) of water to a boil with 5g (1 tsp) of salt.

2. 02

   Gradually whisk in the polenta

   Gradually whisk in the polenta to avoid lumps. Reduce heat to low and cook, stirring frequently, for 30-40 minutes until creamy and thick.

   40 min
3. 03

   Stir in 25g of butter and 50g of grated parmesan

   Once the polenta is cooked, stir in 25g (0.8 oz) of butter and 50g (1/2 cup) of grated parmesan. Keep warm.

4. 04

   Heat 30ml of olive oil

   While the polenta is cooking, heat 30ml (2 tbsp) of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.

   1 min
5. 05

   Add the sliced mushrooms

   Add the sliced mushrooms to the skillet. Cook without stirring too much at first to allow them to brown, then sauté for 8-10 minutes until tender and golden.

   10 min
6. 06

   Stir in the remaining 25g of butter and the chopped parsley

   Stir in the remaining 25g (0.8 oz) of butter and the chopped parsley. Season with extra salt and pepper to taste.

7. 07

   Divide the warm polenta

   Divide the warm polenta into bowls and top with a generous serving of the sautéed mushrooms. Serve immediately.